Southwest Chicken Tortilla Soup

Course : Chicken
Serves: 4
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1 tablespoon vegetable oil
1/2 cup chopped onion
1 teaspoon garlic minced
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
4 cups chicken broth
1 can stewed tomatoes -- mexican-style
1 teaspoon salt
1 pound boned and skinned chicken breast halves -- cut in 1/2 inch- pieces
1 cup corn -- frozen
1/4 cup scallions thinly sliced
2 cups lime juice
4 tortillas tortillas -- toasted, cut 1/2-in

Preparation / Directions:

In a large stock pot over medium heat, add oil. Add onions and cook until softened, 3 to 5 minutes, stirring frequently. Add garlic, chili powder and cayenne pepper and cook for 1 minute, stirring constantly. Add broth, tomatoes and juice, and salt; stir to combine and to break up tomatoes. Bring to a boil. Reduce heat, cover and simmer for 10 to 15 minutes, stirring occasionally. Add chicken and corn and simmer 5 minutes. Add scallions and lime juice and cook for 1 minute, or until chicken is cooked through. Top each serving with tortillas. Makes 4 servings. If desired, serve with warm flour tortillas topped with melted Monterey Jack cheese and a tossed salad with avocado.


Nutritional Information:

523 Calories (kcal); 12g Total Fat; (20% calories from fat); 40g Protein; 66g Carbohydrate; 66mg Cholesterol; 1743mg Sodium

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